California Laurel

Thursday, September 4, 2014

I have modified this recipe to make one pint at a time, because that seems to be what I get out of my garden.

Your jars don't necessarily need to be sterilized because these will be kept in the fridge. If you are going to make a lot and want to keep them in the cupboard they won't be very crisp but they will still be delicious. Also, you need to follow all the regular canning processes of sterilizing jars and processing in a hot water bath. You might want to consider keeping your cucumbers in an ice bath for 1-2 hours to help them stay crispy.

Pack the garlic, chili flakes, dill, dill head (if using), and cucumbers into the pint jar. Pour hot vinegar mixture over it and seal. When mixture is room temperature, write the date on the top and move to the fridge. Your pickles will be ready in two weeks.

Core and coarsely chop the apples (do not peel). Combine with 1 1/2
cups cider in a medium saucepan over medium heat; cover and cook until
softened, about 8 minutes. Uncover and continue cooking until the apples
are tender and the cider is almost completely reduced, about 5 minutes.
Puree with an immersion blender or in a food processor until smooth.
Measure the sauce; you should have 1 cup. (Boil to reduce further, if
necessary.) Let cool slightly.

Beat 2/3 cup granulated sugar and the shortening in another bowl
with a mixer on medium speed until sandy. Beat in the egg and yolk, then
gradually mix in the applesauce, scraping the bowl. Beat in half of the
flour mixture, then the buttermilk and vanilla, and then the remaining
flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and
pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with
plastic wrap and refrigerate for at least 2 hours or overnight.

Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a
small saucepan over medium heat until reduced to 1/4 cup. Whisk in the
confectioners' sugar until smooth and glossy, then set aside. Mix the
remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow
bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over
medium-high heat until a deep-fry thermometer registers 350 degrees.
Line a baking sheet with paper towels. Cut the chilled dough into 12
rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out
the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3
doughnuts at a time into the hot oil and fry until golden brown, 1 to 2
minutes per side, adjusting the heat as needed. Transfer to the paper
towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess
drip off; dip just the glazed side in the cinnamon-sugar or roll all
over in cinnamon-sugar, if desired. Serve warm.

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About Me

I love cooking and trying new recipes. This blog allows me to record some of my favorite new recipes, and share some tried and true family recipes. I have always wondered why it is so difficult to find great-tasting recipes for common meals. I'm trying to find, test, and provide some of them!